FLO Yacht Charter
Yacht Description
FLO yacht is a 52.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins, 4 double cabins.
The sailboat features 2 x 80HP Yanmar Generators FISHER PANDA 25KW / 12 KW engines and a generator.
Accommodation
Cabin Breakdown
FLO Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
FLO yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
32,000
to
42,000
6,400 to
12,600
38,400 to 54,600
Discounts outside the main season are common.
7 day charter
16,000
to
21,000
3,200 to
6,300
19,200 to 27,300
Standard charter rate, base for all calculations.
3 day charter
8,000
to
10,500
1,600 to
3,150
9,600 to 13,650
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
16,000 / 6 * 3 days = 8,000
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 32,000 to 42,000 | 6,400 to 12,600 | 38,400 to 54,600 | Discounts outside the main season are common. | |
7 day charter | 16,000 to 21,000 | 3,200 to 6,300 | 19,200 to 27,300 | Standard charter rate, base for all calculations. | |
3 day charter | 8,000 to 10,500 | 1,600 to 3,150 | 9,600 to 13,650 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 16,000 / 6 * 3 days = 8,000 |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 16,000
High season rate: 21,000
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 (October - May)
Plus all expenses (V.A.T. 12% & APA 25%)
2025 Rates
High Season (July - August): EURO 22,000/week
Mid Season (June & September): EURO 20,000/week
Low Season (October - May): EURO 17,000/week
+ Plus all expenses VAT 12% & APA 25%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 (October - May)
Plus all expenses (V.A.T. 12% & APA 25%)
2025 Rates
High Season (July - August): EURO 22,000/week
Mid Season (June & September): EURO 20,000/week
Low Season (October - May): EURO 17,000/week
+ Plus all expenses VAT 12% & APA 25%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Saloon 32” LCD TV, TV antenna, Blu ray DVD Player, Fusion Radio CD/USB player with loudspeakers in saloon, Cockpit, flybridge and all cabins, Sony Games (Playstation 4), Laptop PC
Toiletries : shower gel,shampoo,body milk (Chopard)
hairdryers (3)
Iron (1)
TV 1 x saloon
Fans in each cabin
4 pillows per bed
Crew Information
Captain: Christos Spanos
Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.
Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.
He’s excited to be on Flo and showing guests the gorgeous islands and hidden gems of Greece!
Chef: Gerasimos Gougoulakis
Gerasimos is a motivated and hard-working individual who has been working as chef/deckhand for the past 4 years throughout the summer seasons. He enjoys travelling, cooking and new challenges! A combination that makes him the perfect crew member to have on board. He is able to work under pressure, is adaptable and has great communication and hospitality skills. He is creative in his dishes but keeps to the local cuisine, putting his passion into each dish adapting it to a variety of guest preferences. He speaks Greek and English.
Deckhand/ Stew: Vaios Paparisoulis
Vaios, the deckhand/stew aboard Flo, brings a diverse skills set and experiences to the vessel. Born in Thessaloniki, he has been immersed in the maritime world since 2015, serving as an assistant skipper and sailor in Santorini. With a speed boat license and a skipper coastal sailing license, his proficiency in navigating the seas is unmatched. Armed with a technical background with a degree in Information and Electronic Systems Engineering, Vaios also showcases his athletic prowess as a semi-professional basketball player. He is kind, professional and his positive, helpful attitude make him a great team player. Fluent in both Greek and English, he ensures seamless communication on board, adding to the dynamic and efficient operation of the crew.
Menu
BREAKFAST
Chia pudding with maple syrup blueberries
Egg white pancakes with oat and almond milk served with honey
and tahini
Bruschetta with avocado cream, poached egg and prosciutto
Croque monsieur with gruyere from Naxos Island and grilled
turkey
Pancakes with crispy bacon fried egg, cherry tomatoes and
cream goat cheese
APPETISERS
Variety of bruschetta’s
Zucchini rolls, spinach gruyere cheese and tomato sauce
Stuffed meatballs with feta cheese and sun-dried tomatoes
Sweet red capsicums stuffed with feta and herbs
Shrimp saganaki, Greek dish made with tomatoes, prawns (shrimp)and
feta cheese
Lemon pesto squids and crispy tomato sticks
Eggplant rolls stuffed with minced beef
Crispy fried zucchini with yogurt sauce
SALADS
Dakos salad, rusk, marinated tomato with basil and cream goat
cheese
Green salad with strawberries, almond fillets, avocado, mozzarella
and cherry tomatoes
Baby spinach salad with cheek peas, orange, caseous, belly
peppers
Green salad with goat cheese, pomegranate, pecans and balsamic with
honey mustard dressing
MAIN COURSE – TRADITIONAL GREEK
Pastichio, made with cheese, chopped meat and pasta, resembling
lasagna
Moussaka, made with baked or fried eggplants, potatoes, a rich
tomatoey beef or lamb sauce and topped off with a creamy bechamel
sauce
Gemista, stuffed vegetables that are filled with rice and
herbs and then baked with potatoes and a delicious tomato sauce
Papoutsakia, eggplant halves topped with minced meat, tomato and
bechamel
Giouvetsi, tender beef slow-cooked in tomato sauce and orzo
Soutzoukakia, meatballs with herbs and a hint of garlic,
accompanied with sweet tomato sauce and rice
MAIN COURSE – MEAT
Baked gilt head and veggies
Crispy meatballs served with mashed eggplants
Snitchel in parmesan flakes and mashed potatoes
Chicken with baby potatoes baked with lemon and oregano
Chicken loaf with gruyere cheese bacon and bell peppers
Burgers stuffed with oven-baked potatoes
MAIN COURSE – FISH & SEAFOOD
Sole fish buttery cooked and served with fava
Shrimp pasta in fresh tomato sauce
Tender octopus and fava with caramelized onions
Spinach cuttlefish in tomato sauce
DESSERTS
Chocolate souffle with vanilla ice cream
Cheesecake with passion fruit sauce
Oreo cake with chocolate sauce
Lemon cream with biscuit crumble
Chocolate muse with caramelized hazelnut and coffee
Parfait ice cream with pistachios, quince and caramel sauce
Reviews
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The trip was amazing!!!!!!! We loved it. The crew was the best part!!!!!! The chef is incredible and the captain too. We cried when we said good bye to them.
They made our trip unforgettable!!
you can be very confident anyone with this crew will be well taken care of. We named the Captain Christos Bond, he was better than James Bond! He was quick to fix any situation, he was like something out of a movie! Yiannis the Chef cooked some of the best meals we have ever had. His food was healthy, authentic, and always delicious. Yionna was very sweet and treated us so nicely. Besides their work, they all are such nice people, we enjoyed their company and had a lot of fun with them.
we will surely be back! We are already planning next year's trip!
Gallery
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